Is higher in vitamins A, B (B1, niacin; B2, riboflavin; B5, folic acid; and B12), C, D and E, has higher levels of biotin, magnesium, phosphorus, potassium and zinc, and has less sodium.

All-natural: Sheep are not given growth hormones; all the milk is rBGH-free.

Cholesterol: The short chain fatty acid (stearic acid) has also been found to have little effect on human cholesterol levels or formation of plaque in the arteries.

Digestibility: The smaller fat globules in sheep’s milk make it more digestible, so people with lactose intolerance to cow’s milk may be able to enjoy it in cheese and yogurt.

In addition, sheep’s milk beta casein proteins are strictly A2. The A1 beta casein found in most cow’s milk is often the cause of digestive intolerance of dairy, even for people who are not lactose-intolerant.

Fat content: While the fat content is higher, sheep’s milk has more beneficial fat than other milks. Sheep’s milk is not as high in saturated fatty acids; 45% of the fatty acids are either monounsaturated or polyunsaturated.

Lactose: Sheep’s milk is 10% lower in lactose than cow’s milk, and is even less after the live yogurt cultures break it down (source).

Texture: Sheep produce thicker milk—it contains almost twice as much solids as cow’s milk—so there is no need to add stabilizers to the yogurt.

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*The domestication of dogs may have occurred more than 20,000 years earlier.

**The domestication of goats is dated at between 8,000 and 9,000 years ago in Western Asia (the area encompassing Anatolia, the Arabian Peninsula, Iran, the Levant, Mesopotamia, the Sinai Peninsula and Transcaucasia).